Finally, spring is near! I’m camped out on my parents’ couch, recovering from a cold and planning spring recipes in between episodes of House of Cards. Could be worse. It’s hard to believe with all the snow on the ground, but asparagus will be here soon. Yes! I need all the green things after overindulging in Austin all last month.
Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can download her free screensaver for March produce over here. For more seasonal inspiration, follow me on Pinterest and Instagram, too!
Asparagus is really only worth eating in the springtime. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish. Asparagus elsewhere:
- Asparagus and Sweet Potato Hash with Chimichurri by House in the Hills
- Grilled Asparagus Plate with Cilantro Pepita Pesto by Sprouted Kitchen
- Pistachio Crusted Asparagus with Feta by Joy the Baker
- Sesame and Almond Asparagus Salad by Love and Lemons
View more C+K asparagus recipes ↣
Good gracious, how I love avocado. Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. Avocado elsewhere:
- Avocado Cilantro Hummus by What’s Gaby Cooking
- Avocado, Mozzarella, and Jalapeño Chimichurri Grilled Cheese by Naturally Ella
- Black Bean and Avocado Breakfast Burritos by Gimme Some Oven
- Garlicky Avocado Grilled Cheese with Tomato Pesto by Foodie Crush
View more C+K avocado recipes ↣
As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:
- Asian Quinoa Broccoli Slaw by Mountain Mama Cooks
- Ginger Broccoli with Forbidden Rice by A House in the Hills
- Roasted Broccoli Grilled Cheese by Two Peas and Their Pod
- Simple, Salty, Sweet + Nutty Broccoli Soba by The First Mess
View more C+K broccoli recipes ↣
My beloved Brussels sprouts are still in season! These poor baby cabbages have been maligned for years because someone decided to boil them to soggy, sulfurous deaths. I absolutely love roasted, caramelized Brussels and super crispy fried sprouts that I order at restaurants every chance I can get. I like to shred sprouts in my food processor and use them in slaws—they’re more fine and less watery than their full-sized cabbage cousins. Brussels Sprouts elsewhere:
- Brown Butter Brussels Sprouts Pasta with Hazelnuts by Two Peas and Their Pod
- Brussels Sprouts Potato Gratin by Cafe Johnsonia
- Maple Balsamic Roasted Brussels Sprouts by Love and Lemons
- Super Food Bowls by Vintage Mixer
View more C+K Brussels sprout recipes ↣
I just learned that cabbage is in season all year long! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:
- Kale and Cabbage Coleslaw with Marcona Almonds by Foodie Crush
- Pasilla Chile and Lime Cabbage Slaw by Sprouted Kitchen
- Sesame-Crusted Avocado and Cabbage Spring Rolls by Naturally Ella
- Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw by Mountain Mama Cooks
View more C+K cabbage recipes ↣
Cauliflower: Trendy since 2012, good for you since forever! Roasting cauliflower with olive oil and sea salt transforms the cruciferous vegetable from bland to French fry irresistible. You can also pulse raw cauliflower in the food processor to give it a rice- or couscous-like texture. I was skeptical about cauliflower crust pizza, but it can actually be pretty good! Cauliflower elsewhere:
- Cauliflower and Roasted Garbanzo “Rice and Peas” by The First Mess
- Raw Cauliflower “Couscous” Greek Salad by Vintage Mixer
- Roasted Cauliflower and Chickpea Tacos by Two Peas and Their Pod
- Shaved Cauliflower Salad by Happyolks
View more C+K cauliflower recipes ↣
Citrus shows up every year when the sky goes gray and we’re in desperate need of some bright color. You can find some great grapefruit, lemon, orange, clementine and tangerine in stores right now. I use lemon in my favorite salad dressing, it tastes so fresh! Citrus fruits elsewhere:
- Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette by A Couple Cooks
- Kale Citrus Salad with Orange Tahini Dressing by Edible Perspective
- Preserved Lemon Quinoa with Shaved Brussels and Toasted Walnuts by Simple Bites
- Sparkling Grapefruit Sangria by How Sweet Eats
Thank goodness for spring greens. Arugula, spinach, lettuce and Swiss chard will start to sprout up soon. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic. Greens elsewhere:
- Garlicky Swiss Chard and Chickpeas by Foodie Crush
- Skinny Spinach Lasagna by Pinch of Yum
- Spicy Cashew Lettuce Wraps by A Couple Cooks
- Spring Salad and Arugula Hummus by Love and Lemons
View more C+K arugula recipes ↣
I’ve cooked with leeks before, but they haven’t made it to the blog yet. Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths. Here’s how to clean them. Leeks elsewhere:
- Braised Leeks and Muscovado Lentils by Sprouted Kitchen
- Lemony Leeks with Chickpeas and Feta by My New Roots
- Quinoa with Leeks and Herbs by A Couple Cooks
- Roasted Cauliflower and Leek Soup by Love and Lemons
Mushrooms are weird. They’re fungi! Edible, earthy mushrooms can be eaten raw, cooked, and so forth. They pair well with garlic, shallots, olive oil, pepper, dry red wine and herbs like flat-leaf parsley, chives, rosemary, tarragon and thyme Mushrooms elsewhere:
- Creamy Poblano Mushrooms with Polenta by Pinch of Yum
- Mushroom, Farro and Fontina Salad by What’s Gaby Cooking
- Mushroom and Quinoa Lettuce Wraps by Love and Lemons
- Pizza Stuffed Portobello Mushrooms by Foodie Crush
View more C+K mushroom recipes ↣
Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops. Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw. They’re particularly high in potassium. I don’t have any parsnip recipes (yet), but I’ll work on that! Parsnips elsewhere:
- Root Vegetable Salad with Pearl Couscous and Lemon-Tahini Dressing by Naturally Ella (shown above!)
- Paprika Parsnip Fries with Preserved Lemon Cashew Cream Sauce by A House in the Hills
- Parsnip Cake with Cardamom Cream by The Vanilla Bean Blog
- Parsnip Parmesan Truffle Fries by Climbing Grier Mountain
I’m so glad I gave peas a chance. Peas get sweeter with a little heat, but they don’t need much more than that. They go great with a little butter and salt, maybe with some garlic or mint, too. Peas elsewhere:
- A Real Mess of Peas by The First Mess
- Green Pea Soup by Green Kitchen Stories
- Pesto Pea Pizza by What’s Gaby Cooking
- Spinach and Pea Fried Rice by Naturally Ella
How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:
- Breakfast Tacos with Avocado Radish Salsa by The Year in Food
- Charred Corn Tacos With Zucchini-Radish Slaw by Smitten Kitchen
- Radish and Egg Salad Sandwiches by A Couple Cooks
- Super Simple Radish Salad with Crème Fraiche by Yummy Supper
View more C+K radish recipes ↣
I used to hate sweet potatoes! Then I tried a savory sweet potato fry and changed my tune. I still don’t enjoy sweetened sweet potatoes (marshmallow sweet potato casserole, no thank you), but I could live off of salted, caramelized, roasted sweet potato. I especially love Mexican-style sweet potatoes with black beans, salsa verde and hot sauce! Sweet potatoes elsewhere:
- Crispy Sweet Potato Roast by Smitten Kitchen
- Miso-Maple Sweet Potato Tacos by Love and Lemons
- Sweet Potato Granola by Minimalist Baker
- Vanilla Bean Sweet Potato Waffles by Joy the Baker
View more C+K sweet potato recipes ↣
Looking for an ingredient that didn’t make the list? Check my ingredient index for relevant recipes.
More resources you might appreciate: 16 recipes that pack well for lunch (see also, lunch packing tips), 14 simple weeknight dinners and your 10 favorite recipes from 2014.
Heather - Butter & Burlap
Kate! These posts like this are so incredibly helpful! I literally was thinking this weekend, “I wish I had a chart of what was in season right now” and then I woke up to this wonderful post this morning! It really helps maximize my grocery budget and helps me plan my meals easier. It must have been hard work putting this all together, so THANK YOU for doing so!
Perfect! Thank you, Heather. I was up late working on this one so that is really nice to hear!
Sam @ PancakeWarriors
I love these posts. I get so excited about all the produce in season and your recipes are so inspiring and look amazing! Pinning for future reference!!
Amy @ Parsley In My Teeth
Asparagus is what I look for to confirm that Spring has arrived. I love these “in season” posts with related recipes that you do!
kristin | W [H] A T C H
it’s been far too long since i’ve had asparagus. the asparagus and sweet potato hash with chimichurri looks delicious!
March is one of my favorite months of veggies! I love broccoli, mushrooms, sweet potatoes, avocado, everything! Too bad I’m not a fan of citrus fruits.. :(
Jessie Snyder | Faring Well
I love every time you post these! Thanks so much Kate!
Thanks, Jessie! I am a big fan of your blog btw!
Definitely want to eat more Asparagus, and yay for all my fave foods being on this list – Spring is the best <3
Sarah @ Making Thyme for Health
Yay! So much delicious produce this month. I didn’t know that cabbage is in season all year either. That’s awesome. And I’m also a little shocked that you didn’t used to like sweet potatoes. Thankfully you came around because I’m not sure if I could read your blog otherwise. ;)
Ha! Thanks, Sarah!
I love these posts, Kate! They always make me feel so inspired and so hungry :) I’m so glad my beloved sweet potatoes are still in season! Sweet potato and avocado are one of my favorite combos, so March just might be my favorite month ever!
This is so helpful! I just ate and now I’m feeling hungry again, thanks to these amazing recipes and pictures. Love this blog!
Thank you, Willa!
Karen @ On the Banks of Salt Creek
Wow, what a great post. What is in season and recipes to match. I have a cookbook that does the same thing but you have given me NEW recipes.I’ll be coming back to this one often. I love everything you listed except radishes…..sorry.
We now live in a place with a lot of garden space so someday….hubby says we can’t do everything now, need to space out trying new stuff (party pooper….who needs rationale when it comes to the garden) but some day I would love to grow asparagus, mushrooms and leeks.
Thanks, Karen! I’ve learned to love radishes so you never know. :) I want a garden of my own someday, too!
This is such a helpful post, I never know what is in season. I love the practically everything on this list so it’s going to be a great month! Thanks for sharing : )
Just wanted to say I really appreciate posts like this about using seasonal food. I stumbled across your blog today and am so happy to have found it!
Welcome, Bets! Glad you found my blog!
I am looking forward to this post every month!! I love it and it is so helpful, thank you so much!
Glad to hear it! Thank you, Cecilia.
Yay avocados and sweet potatoes. They are my absolute favorite!
Dixya @ Food, Pleasure, and Health
love these guides!
Erin @ Miss Scrambled Egg
This post is so insightful. I love the wonderful photographs as well as the recipes below. The avocado burger looks delicious. I wasn’t always a fan of veggies, but now that I’m older, I’m more open to trying new things. Thank you!
Julia | Orchard Street Kitchen
Hooray for asparagus season! Thank goodness spring is around the corner. Love these posts, Kate – so helpful!
Thank for you for this post, it is so helpful and inspiring :)
Thank you, Sarah!
So many options! I love your little blurbs about each fruit or vegetable. I don’t think I ever ate brussels sprouts until I roasted them sometime last year. So great! I wonder why my parents rarely roasted vegetables when I was growing up? Broccoli and cauliflower are other favorites for sure.
Thanks, Christy! I don’t know why roasting vegetables is a “new” technique, either. Roasted veggies are the best!
Traci | Vanilla And Bean
Fabulous round up of seasonal March veggies and recipes! So excited to see mushrooms and sweet potatoes are still on the menu. Thank you for this, Kate!
Abby @ Happy Food Happy Home
Asparagus and peas and leeks! Green delicious things that taste like spring! I love using leeks in potato soup–they add a great flavor.
The collage/infographic at the bottom of the post is great! Such a nice way to present it!
PLEASE!!! What is that dish on the Match cover? And where is the recipe for it? Thank you
Here you go! https://cookieandkate.com/2013/spring-pea-and-asparagus-pasta/
This is exactly the type of list I was looking for. Some delicious recipe’s for March!
Kate, thank you so much! I’ve been struggling to figure out what produce to eat after returning home from Central America where everything sold in the market was local, cheap, and in-season. I made a committment there to healthy eating and it’s been difficult to uphold here with produce being so much more expensive and imported. This at least gave me a great starting point for what to be buying and I was happy to see some of my favorite foods (avocados!) on the list. I made my weekly grocery list and meal plan based off this and some of the recipes you included :)
That’s great to hear! Hope you love all the seasonal meals you cook up.
I love your newsletter, I love your site and I love your recipes. Every single recipe that I’ve prepared (and it’s been quite a few) is delicious with a capital D! So I bought the book! Good luck and keep those amazingly yummy and healthy recipes coming.
I’m so happy you found my blog, Katharine! I can’t wait for you to see the book. I hope you love it.
Thank you so much, Katharine! You are too kind.